Witch Finger Cookies
Ingredients
- 1 pkg Shortbread Cookies Mix
- 1⁄2 cup unsalted butter, softened
- 1 tbsp water
- 2 tsp Red Pepper Jelly
- 1 tsp slivered almonds
Preparation
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, beat mix with butter and water on medium speed for 2–3 min or until a soft, uniform dough forms. It should not look crumbly.
- Scoop dough into 12 equal portions. Roll each cookie out into a finger shape and arrange on pan 1" apart. Use the edge of a silicone spatula to make two sets of knuckle indents on each. Using your finger, press down on one end to make a small indent. Spread red pepper jelly on the indent and place an almond sliver ‘fingernail’ on top.
- Bake 15–16 min or until edges are light golden. Let cool on pan completely before carefully removing with silicone spatula.
Epicure Products Used
Nutritional Information
Per serving(1 cookie): Calories 130, Fat 8 g (Saturated 5 g, 0.4 0 g), Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 14 g (Fiber 1 g, Sugars 5 g), Protein 1 g.
Tips
The almonds might slip off during baking. Using a spoon or spatula, carefully push them back into place while the cookies cool.